Prep 30 mins
Cook 30 mins
This is the way cheese enchiladas should taste! Not too spicy, with a savory meat sauce on top. We top ours with sour cream and cilantro.
- 8 corn tortillas
- 2 cups grated American cheese
- 2 cups of grated queso blanco
- nonstick cooking spray
- 1 cup cheese, for topping
- 1 lb ground beef
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 bay leaf
- 2 tablespoons chili powder
- 1 cup water
enchilada sauce ingredients
- 1⁄2 cup vegetable oil
- 3⁄4 cup all-purpose flour
- 1⁄4 cup chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 1 1⁄2 tablespoons adobo seasoning
- 1 tablespoon pepper
- 1 quart water
- 6 ounces tomato sauce
- Prepare Sauce.
- Heat oil in a 3-quart pot.
- Add flour and cook until golden brown, stirring constantly.
- Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for 2-3 minutes.
- Gradually add the water, stirring until smooth. Add the tomato sauce. Boil gently for 15 minutes.
- Prepare Chili.
- While the sauce is simmering brown the ground beef in a large skillet.
- Add the garlic, cumin, bay leaf, salt and pepper.
- Cook for 10 minutes, stirring occasionally.
- Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 20 minutes. Remove the bay leaf.
- Preheat oven to 350°F.
- Spray each tortilla with non-stick spray on one side and microwave all 8 tortillas in a stack for 45 seconds or until softened.
- Fill each tortilla with cheese blend and roll up. Place them seam side down in a baking dish and cover with Enchilada Sauce, Chili and Cheese.
- Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly.
Pros: Loved the chili added as a topping and that the meat didn't overpower the other ingredients. We loved the enchilada sauce but thought the cumin was a bit too strong. I will cut it down to 1 tablespoon next time. Cons: The recipe doesn't state the size of the corn tortillas. I wanted to stay true to the recipe and didn't sub the corn for larger flour ones, which I knew would have worked better. The corn tortillas I purchased where small in diameter and made rolling individual enchiladas pretty impossible. My modifications: I kept the chili and sauce ingredients the same. I used an 18 pack of corn tortillas and doubled the cheese, using cheddar instead of American. In a 9 x 13 pan, I put two ladles of sauce on the bottom. Topped the sauce with a layer of 6 tortillas and half the cheese. Another ladle of sauce on top of the cheese. Repeated with another layer of tortillas, cheese and sauce. Topped with a final layer of tortillas, the rest of the sauce and the final cup of cheese. Baked as instructed and served with pico de gallo and sour cream. Thanks for sharing! ***Made for Fall PAC 2012***
I made these for dinner tonight. After reading the other review I only used 1 tbs cumin in the sauce and that was just right. And it makes a lot of sauce! There would have been plenty to cover 12 enchiladas instead of 8. I used sharp cheddar and queso fresco. Nice combination of flavors. Served them with southwestern rice & beans.